Detail of a cook's hands kneading a Pinsa.

Flour

Our flour mixes, the result of extensive research, are ideal for making bread products with a unique flavour and very high digestibility.

Scorri

Expert Line

Made from wheat, soy and rice flour and dried “Biga”, this line of flour mixes is perfect for making high-quality dough. Designed for high hydration products, these mixes are ideal for making Pinsa Romanas, pan pizzas and pizzas on a board. The Expert Line makes it possible to create products that combine flavour and digestibility.

Photo of a Pinsa topped with cheese and walnuts
Photo of a Pinsa topped with cheese and walnuts

Pinsa Romana Expert - Blue

Sack of flour Pinsa Romana Expert Blue

With active Mother Dough, this mix of type “0” soft wheat, rice, soy and dried wheat sourdough starter guarantees greater water absorption. The leavening lasts 4-48 hours.

Pinsa Romana Expert - Yellow

Sack of flour Pinsa Romana Expert Yellow

This mix of type "0" soft wheat, rice, soy and dried wheat sourdough starter guarantees greater water absorption. It's ideal for long leavening dough (24-120 hours) and is 100% vegetable.

Pinsa Romana Expert "Extra Fibre"

Sack of flour Pinsa Romana Expert Fibra

With the addition of wheat fibres, this 100% vegetable mix incudes type "0" soft wheat, wheat fibre, rice, soy and dried "Biga". Ideal for long leavening dough (24-120 hours).

Pinsa Romana Line

The line for making genuine Pinsa Romana, invented by Corrado Di Marco in 2001, is made up of a mix of wheat, soy flour and rice flour. It gives rise to a unique product, soft on the inside with a crunchy crust, that’s characterised by the flavour of ancient bread and very high digestibility.

Photo of a Pinsa topped with pumpkin and meat
Photo of a Pinsa topped with pumpkin and meat

Pinsa Romana Orange type

Sack of flour Pinsa Romana Orange

Mix of type "0" soft wheat flour, rice flour, soy flour and dried "Biga" for high hydration and long leavening dough (24-120 hours). Ideal for classic Pinsa and classic round pizza.

Pinsa Romana Green type

Sack of flour Pinsa Romana Green

Mix of type "0" soft wheat flour, rice flour, soy flour and dried "Biga". For high hydration and long leavening dough (24-120 hours), it is ideal for classic Pinsa and classic round pizza.

PizzaSnella Line

The inimitable line of wheat and soy flour mixes, known for their ability to retain more water during cooking, making the dough even lighter and softer. The high digestibility is also ensured by "Biga", a pre-ferment that speeds up the leavening process. Recommended for medium and long leavening "ventilated" (i.e. with a light, open texture) dough.

Detail of a Pinsa topped with cherry tomatoes and basil
Detail of a Pinsa topped with cherry tomatoes and basil

PizzaSnella - Pink type

Sack of flour Pizzasnella Pink

Mix containing type "0" soft wheat flour, soy flour and dried wheat sourdough starter. Designed for high hydration and long leavening dough (24-120 hours) with indirect baking in a pan.

PizzaSnella - Green type

Sack of flour Pizzasnella Green

Mix containing type "0" soft wheat and soy flour, with dried wheat sourdough starter. For high hydration and long leavening dough (24-120 hours), it is ideal for Roman-style pizza on a board.

PizzaSnella - Yellow type

Sack of flour Pizzasnella Yellow

Mix containing type "0" soft wheat and soy flour, with dried wheat sourdough starter. For extremely digestible and long leavening dough (24-120 hours), it is suitable for classic round pizza.

Teglia Romana Line

This specific line for Roman-style pan pizza is made with a mixture of wheat, soy and rice. It's an even more fragrant dough because of the larger quantities of the new mother dough used. These flour mixes are perfect for preparing more digestible pizzas that are crispier when cold and with more hydration. Ideal for pizzerias with counter service.

Detail of a pinsa, served on a dark stone plate, with burrata cheese, zucchini flowers and anchovies
Detail of a pinsa, served on a dark stone plate, with burrata cheese, zucchini flowers and anchovies

Teglia Romana (roman-style pan pizza) Line

Sack of flour Teglia Romana

Flour mix for making Roman-style pan pizza – extremely digestible and with a high hydration – consisting of wheat flour, soy, rice and a new Mother Dough.

Per Tonda Line

Per Tonda (round pizza) Line

Detail of a Pinsa seasoned with vegetables and sausage

Flour mix containing type "0" soft wheat, wholemeal spelt, rice, dried rice sourdough starter and toasted wheat germ for long leavening round pizza dough (24-120 hours).

The line for Roman-style pizza and classic pizza is made of a mixture of type “0” wheat, wholemeal spelt, rice, rice sourdough starter and toasted wheat germ. The rice sourdough starter in this flour mix will make the dough incredibly crispy, with an unmistakable flavour of wholemeal spelt.

Sack of flour Per Tonda
Sack of flour Per Tonda

Longpast Line

The Longpast Line features easy-to-use mixes for making high-quality pizzas. The mixtures of soft and hard wheat and soy flour, combined with the incorporated dried sourdough starter, result in extremely digestible dough without long leavening times in the fridge. These mixes are ideal for any type of preparation.

Photo of a seasoned Pinsa
Photo of a seasoned Pinsa

Longpast - Red type

Sack of flour Longpast Red

This mix of type "0" soft wheat and soy flour, with dried wheat sourdough starter, is designed for all kinds of pizza: on a board, in a pan, or round. Leavening time lasts from 1 to 12 hours.

Longpast - Yellow type

Sack of flour Longpast Yellow

This mix of type "0" soft wheat and soy flour, with dried wheat sourdough starter, is designed for dough with a short leavening time in the fridge or in a dough container. Leavening lasts 1-12 hours.

Longpast - Purple type

Sack of flour Longpast Purple

This mix of type "0" soft wheat and soy flour, with dried wheat sourdough starter, is designed for dough made with the direct method in a pan or on a board. Leavening time lasts from 1 to 12 hours.

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